Pistachio Chicken

Name: Pistachio Chicken
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Indian
Ingredients: 1 kg Chicken (curry cut/boneless cut into 2inch pieces); 3.5 cup Water (divided); 2 cup Water; 4 Onions (3-4 medium-sized) (diced); 0.75 cup Pistachios; 3 Green Chillies; 0.5 cup Green Coriander; 0.5 cup Mint Leaves; 0.5 cup Oil/Ghee; 0.75 cup Curd; 1 tbsp Ginger Garlic Paste; 1 tsp White Pepper; 0.5 tsp Black Pepper Powder (optional); 1 tbsp Coriander Powder; 0.5 tsp Garam Masala; 3 tbsp Thickened Cream; 0.75 tbsp Salt; 1 tbsp Pistachios (Chopped) (Optional); 2 tbsp Green Coriander (Chopped)

by Leena Kohli (@leenakohli)

5.0

From 1 rating

Prep Time

20min

Cook Time

40min

Total Time

1hr

Indian Lunch Dinner Meat Gluten-Free

Get ready to treat your taste buds to something extraordinary with our Pistachio Chicken! This delicious dish is made with tender chicken breasts that are coated in a creamy sauce made with pistachios, mint and a perfect blend of spices. Sprinkle with chopped pistachios for an extra crunch! The...

Ingredients

4 Servings

1kg
Chicken (curry cut/boneless cut into 2inch pieces)
3 1/2cup
Water (divided)

For Onion Paste

2cup
Water
4
Onions (3-4 medium-sized) (diced)

For Pistachio Paste

3/4cup
Pistachios
3
Green Chillies
1/2cup
Green Coriander
1/2cup
Mint Leaves

For Gravy

1/2cup
Oil/Ghee
3/4cup
Curd
1tbsp
Ginger Garlic Paste
1tsp
White Pepper
1/2tsp
Black Pepper Powder (optional)
1tbsp
Coriander Powder
1/2tsp
Garam Masala
3tbsp
Thickened Cream
3/4tbsp
Salt

For Garnishing

1tbsp
Pistachios (Chopped) (Optional)
2tbsp
Green Coriander (Chopped)

How to make Pistachio Chicken

Wash the chicken pieces and drain the excess water.

For Onion Paste

Boil water in a saucepan on high flame.
Reduce the heat to medium and add diced onions. Boil for 7-8 minutes or until the onions are translucent.
Strain and save the leftover water from the onions.
Let the onions cool. Transfer the onions to a mixer to make a smooth paste by adding 2 tbsp of water leftover from the previous step.

For Pistachio Paste

Soak pistachios in a bowl of hot water for 5 minutes.
Strain the water and place the pistachios on a kitchen towel or a dry cloth. Rub them to de-skin them, or can peel them with your hands.
Transfer pistachios into a blender. Add green coriander, mint leaves, green chillies, and 2 tbsp leftover onion water to make a smooth paste, and keep it aside.

For Gravy

Heat oil in a heavy-bottomed karahi/deep pot on medium to high heat.
Add the onion paste and cook for 3-4 minutes (DO NOT BROWN). Keep stirring at intervals.
Add ginger garlic paste and cook for a minute.
Add coriander powder and pepper powder and mix well.
Reduce the flame from low to medium and add whisked curd to the pot. Constantly keep stirring for 3-4 mins till oil releases to the surface.
Now add the pistachio puree and half a cup of water and cook for 3-4 minutes.
Add chicken and salt to the gravy. Mix well on high flame for 4-5 minutes.
Add a cup of water and mix. Bring to a boil. Lower the heat to medium and cover the pot.
Cook for 25-30 minutes or until the chicken is done. Stir occasionally.
Now add thickened cream to the pot. Stir and cook for another minute.
Add garam masala and gently stir.
Check the seasoning and consistency of the gravy. If gravy is thick, you can add water (as required for consistency) and cook for 3-4 minutes on medium flame.
Turn off the flame and let it rest for a few minutes.
Garnish with chopped pistachios and green coriander.
Serve hot with roti, paratha or naan.

Tips & Tricks

I have used chicken with bones for this recipe. You can make it with boneless chicken. It will take lesser time to cook.
Chicken pieces should be at room temperature before cooking.
You can easily substitute store-bought ginger-garlic paste with fresh chopped ginger and chopped garlic.
Cooking in ghee gives the curry a richer taste.
Salt and chillies seasoning can be added as per taste.
Always recommended using fresh pistachios for better flavour.